I whip up fudgy, rich homemade brownies topped with whimsical white chocolate ghosts for a spooky yet adorable Halloween treat. They’re perfect for parties or festive family fun.
Why You’ll Love This Recipe
I adore how playful these brownies are—they bring spooky fun to Halloween with minimal fuss. The brownie base is my go-to for reliably fudgy, chocolaty results, and the ghost decorations are charming and simple to make. I also appreciate the flexibility: if I’m short on time, I can use boxed brownie mix and still get impressive results by just focusing on the icing and ghosts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Brownies:
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1 cup plus 2 tablespoons bittersweet or semisweet chocolate, chopped (or chips)
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½ cup unsalted butter, cut into pieces
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3 tablespoons unsweetened cocoa powder
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3 large eggs, room temperature
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1¼ cups granulated sugar
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2 teaspoons pure vanilla extract
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½ teaspoon salt
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1 cup all-purpose flour
Ghost decoration:
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½ cup white chocolate melting wafers
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Mini squeeze tube of black icing
Chocolate icing:
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½ cup confectioners’ sugar, sifted
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1 tablespoon unsweetened cocoa powder
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1 tablespoon water
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Pinch of salt
Directions
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I preheat the oven to 350 °F, line an 8×8-inch metal pan with parchment paper, and lightly grease it.
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I melt the chocolate and butter in a double boiler over low heat, stirring occasionally. Once melted, I whisk in the cocoa powder and let it cool slightly.
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In a separate bowl, I beat together the sugar and eggs until light and fluffy, then add the vanilla and salt. I slowly mix in the cooled chocolate mixture.
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I stir in the flour just until combined, making sure not to overmix.
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I pour the batter into the prepared pan and bake for 25–30 minutes, until the edges are set and the top looks shiny and crackly. Then I let the brownies cool completely in the pan.
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For the ghosts, I melt the white chocolate wafers in the microwave at 50% power, stirring every 30 seconds until smooth. I spoon small blobs onto parchment paper and shape each one into a ghost using the back of the spoon. I dot on eyes and mouths with black icing and refrigerate them until firm.
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To make the chocolate icing, I whisk together the confectioners’ sugar, cocoa powder, water, and a pinch of salt until smooth. I spread it over the cooled brownies.
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I cut the brownies into squares and top each one with a chocolate ghost.
Servings and timing
This recipe makes 16 brownies. Prep takes about 15 minutes, baking takes around 25–30 minutes, and decorating time adds about 2 hours, including cooling.
Variations
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I’ll make mini brownie bites using a muffin pan and top each with a mini ghost.
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I sometimes stir in Halloween-colored sprinkles or candy eyeballs to the brownie batter for extra fun.
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I’ve made a semi-homemade version using boxed brownie mix when I want to save time—then I just focus on decorating.
storage/reheating
I store the brownies in an airtight container at room temperature for up to 3 days. They can also go in the fridge for 4–5 days. For longer storage, I freeze the brownies after wrapping them tightly in plastic wrap and foil. When ready to enjoy, I let them thaw in the fridge, then bring them to room temperature. The chocolate ghosts stay best in the fridge, loosely covered.
FAQs
How do I keep brownies fudgy and moist?
I make sure not to overbake them and avoid overmixing the batter. Using good quality chocolate also helps with texture and flavor.
What if my white chocolate seizes?
If the white chocolate turns clumpy, it likely overheated or got wet. I melt it slowly at low heat and avoid letting any water get in the bowl.
Can I use a boxed brownie mix?
Absolutely. When I need a quicker option, I use a mix for the brownies and still make the icing and ghosts from scratch for that homemade touch.
How do I get clean cuts when slicing brownies?
I let them cool completely and use a sharp knife wiped clean between each cut. Sometimes I chill the brownies slightly before cutting for even neater slices.
Will the ghosts melt if added too soon?
Yes, if the brownies or icing are still warm, the ghosts can lose their shape. I always wait until everything is fully cooled before decorating.
Conclusion
I love how these ghost brownies bring spooky charm and chocolatey indulgence together. The fudgy base is satisfying, the decorations are festive and fun, and the whole thing is surprisingly easy to pull off. Whether I’m making them for a party or just a night in with family, they always get a great reaction.
Print
Ghost Brownies
Fudgy homemade brownies topped with whimsical white chocolate ghosts for a fun and festive Halloween treat.
- Total Time: 2 hours 45 minutes (including cooling and decorating)
- Yield: 16 brownies
Ingredients
1 cup + 2 tbsp bittersweet or semisweet chocolate, chopped (or chips)
½ cup unsalted butter, cut into pieces
3 tbsp unsweetened cocoa powder
3 large eggs, room temperature
1¼ cups granulated sugar
2 tsp pure vanilla extract
½ tsp salt
1 cup all-purpose flour
½ cup white chocolate melting wafers
Mini squeeze tube of black icing
½ cup confectioners’ sugar, sifted
1 tbsp unsweetened cocoa powder
1 tbsp water
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C), line an 8×8-inch metal pan with parchment paper, and lightly grease.
- Melt chocolate and butter in a double boiler over low heat, stirring occasionally. Whisk in cocoa powder and let cool slightly.
- In a separate bowl, beat together sugar and eggs until light and fluffy. Add vanilla and salt, then mix in cooled chocolate mixture.
- Stir in flour just until combined, being careful not to overmix.
- Pour batter into prepared pan and bake for 25–30 minutes, until edges are set and top looks shiny and crackly. Cool completely in pan.
- For ghosts: melt white chocolate wafers in microwave at 50% power, stirring every 30 seconds until smooth. Spoon small blobs onto parchment paper and shape into ghosts with back of spoon. Add eyes and mouths with black icing. Refrigerate until firm.
- For chocolate icing: whisk confectioners’ sugar, cocoa powder, water, and salt until smooth. Spread over cooled brownies.
- Cut brownies into squares and top each with a white chocolate ghost.
Notes
- Make mini brownie bites in a muffin pan for individual servings.
- Stir Halloween sprinkles or candy eyeballs into brownie batter for extra fun.
- Use boxed brownie mix for a quicker version, focusing on icing and ghosts.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 21g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
